Description
This 10-minute cozy and creamy pumpkin hummus combines the earthy sweetness of pumpkin purée with the classic flavors of chickpeas and tahini, accented by warm spices like cinnamon and cumin. Perfect as a seasonal appetizer or healthy snack, this hummus offers a delightful twist on the traditional recipe, served best with pita chips, fresh veggies, or sliced apples.
Ingredients
Base Ingredients
- 1 15-ounce can chickpeas, drained and rinsed
- 1 15-ounce can pumpkin purée (not pumpkin pie filling!)
- 2 cloves garlic, minced or grated
- ½ lemon, juiced
- ⅓ cup tahini
Seasonings
- 1 tablespoon pure maple syrup
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ¾ teaspoon ground cinnamon
- Pinch cayenne pepper
Liquids
- ¼ cup olive oil
- ¼ cup ice water
For Serving (Optional)
- Extra olive oil
- Pomegranate arils
- Toasted pepitas
- Finely chopped fresh rosemary
- Sliced apples
- Sliced carrots
- Pita chips
- Root veggie chips
Instructions
- Prepare the hummus base: Add the drained chickpeas, pumpkin purée, and minced garlic to the bowl of a food processor. Pulse a few times to break down the ingredients into smaller pieces, forming the foundation of the hummus.
- Add flavorings and spices: Incorporate the lemon juice, tahini, pure maple syrup, kosher salt, ground cumin, ground cinnamon, and a pinch of cayenne pepper into the food processor. Turn the processor on to begin combining the ingredients.
- Incorporate olive oil: While the food processor is running, slowly stream in the olive oil. Continue processing for 2-3 minutes until the mixture breaks down into a creamy yet slightly chunky consistency typical of a thick hummus.
- Adjust texture with ice water: With the processor still running, gradually add the ice water one tablespoon at a time. This will smooth out the hummus and help reach the desired creamy texture. Adjust the amount of water as needed to perfect the consistency.
- Serve: Transfer the pumpkin hummus into a serving bowl. Garnish with an extra drizzle of olive oil, finely chopped fresh rosemary, or pomegranate arils. Serve with your choice of pita chips, sliced apples, sliced carrots, or root vegetable chips for dipping. Enjoy immediately or chill for later.
Notes
- Use pure pumpkin purée, not pumpkin pie filling, to avoid added sugars and spices.
- Adjust the cayenne pepper to your spice preference; it adds a gentle heat that complements the sweetness.
- If you don’t have a food processor, a high-powered blender can be used but may require scraping down sides more frequently.
- For a thinner hummus, add more ice water gradually until desired consistency is reached.
- This hummus stores well in an airtight container in the refrigerator for up to 4 days.